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Keith Abela, our head of sustainability, recently led a hands-on workshop with the kitchen teams to explore a sustainable method of preserving local Maltese mushrooms. This workshop marks the first of a series aimed at enhancing the knowledge and skills of both kitchen and front-of-house teams, while reducing food waste, preserving seasonal ingredients, and utilising locally sourced or foraged produce.

The star of this workshop was the Maltese mushroom, a seasonal ingredient grown by Keith himself and harvested in December 2024. Given their short harvest period, the focus was on explaining how to preserve these valuable fungi so they can be enjoyed throughout the year.

The process began with sterilising the jars followed by peeling and removing the gills of the mushrooms. The mushrooms were sautéed to remove excess moisture, then combined with foraged pink peppercorns – an invasive species in Malta – adding flavour whilst reducing the spread of a non-native species. A pickling solution of water, vinegar, thyme, salt, and sugar was prepared to preserve the mushrooms, which were then sealed in jars and stored at room temperature, reducing the amount of greenhouse gas emissions from refrigeration. With in-house testing, we have ensured that they will remain stable for up to two years.

This mushroom preservation workshop was not just about preserving and saving food – it’s about further fostering a mindset of sustainability that can be applied to all areas of the kitchen.

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